Vegan Spaghetti Pie

Ingredients:
8 ounces (225g) spaghetti
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 zucchini, diced
1 cup mushrooms, sliced
1 cup tomato sauce
1 cup cooked lentils
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup vegan cheese, shredded (optional)
Fresh basil leaves, for garnish
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or springform pan with oil or cooking spray.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
Add the diced bell pepper, zucchini, and sliced mushrooms to the skillet. Cook for about 5 minutes until the vegetables are tender.
Stir in the tomato sauce, cooked lentils, dried oregano, dried basil, salt, and pepper. Let the mixture simmer for 5 minutes to allow the flavors to meld together.
Add the cooked spaghetti to the skillet with the sauce and vegetables. Toss everything together until well combined.
Transfer the spaghetti mixture to the greased pie dish or springform pan. Press it down firmly to form an even layer.
If desired, sprinkle vegan cheese evenly over the top of the spaghetti mixture.
Place the pie dish or springform pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the edges are crispy.
Remove the spaghetti pie from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
Cut into slices and serve warm. Enjoy your vegan spaghetti pie!